Roti Canai is essentially a type of bread wherein the dough is kneeded, flipped, stretched, laid thinly and finally folded into a square or slightly round. It is then cooked on an iron skillet till brown.
It is usually served with dhall or curry (chicken or fish). I like mine with curry and I usually start off by laying curry on the plate, followed by the Roti Canai and topped with another layer of curry.Roti Canai is available in Malaysia and Singapore. I have not travelled to other countries in Asia ...so I am not in a position to comment on their availability elsewhere.
Enterprising and creative cooks have come out with variants of the Roti Canai and have put in various types of fillings such as egg, sardine in ketchup, bananas, cheese, onions and kaya.
No Roti Canai will be complete without the Teh Tarik (or "pulled tea"). For more information on Roti Canai, check out the Wikipedia.
I now leave you with a Roti Canai recipe which I sourced from the http://www.seberangflour.com.my.
Ingredient
- 500 gms Wheat flour, medium protein (Blue Ferry or Bintang)
- 15 gms Sugar
- 7.5 gms Salt
- 10 gms Condensed milk
- 10 gms Egg
- 10 gms Margarine
- 280 ml Water
Method
Dissolve sugar and salt in water. Add milk, egg and flour and blend well. Add the margarine.
Knead the dough until smooth and no longer sticky. Divide dough into 70 gms pieces.
Shape the dough into balls and coat with margarine. Cover the dough and leave for about five hours or overnight.
Gently press the dough with palm, stretching it slightly. Hold the dough and stretch to expand the dough piece. Repeat this step for about eight times.
Finally you should get a piece of thin sheet of dough. Fold up or coil into a lump.
Leave the dough for ten minutes. Fry on both sides over medium heat until golden brown.
Serve Roti Canai with Curry.
